11/05/2011

Grandma's Vegetable Beef Soup

I made this incredibly warming, comforting and downright yummy soup today, and it was all thanks to Rob's late Grandmother Crabtree. Y'all know by now that I don't measure much of anything, but I think I can get this pretty close for those who need to stick to the step by step.

Here is what you will need:

GRANDMA CRABTREE'S VEGETABLE BEEF SOUP

2 pounds of good beef stew meat

2-3 beef boulion cubes (or more to taste)

1 large onion, coarsely chopped

3 large ribs of celery, chopped bite sized

5 large carrots, peeled & sliced into 1/4 rounds

1 cup heaping frozen mixed vegetables

1 heaping cup frozen mixed okra

1 cup heaping frozen butter beans

1 medium russet potato, cubed (small) (optional)

1 large can of whole tomatoes in sauce

Water

Coarse kosher salt

Black pepper

Olive oil

In a large 5 quart Dutch oven, heat a few teaspoons of olive oil and brown stew meat, enough to get color but not cooked through. Cover meat with about 4-5 cups of water (halfway up the pot) and drop in at least 2 boulion cubes and add two good pinches of kosher salt. Bring to a boil, cover and let meat cook about 15-20 minutes. Add chopped onion, carrots and celery and cook 15 more minutes at a rapid simmer. Add frozen veggies, then add whole tomatoes one at the time, squishing each one before you drop it in. Add all residual tomato sauce from the can. Add enough water (if necessary) to fill the pot almost to the top. Allow to cook at a very rapid simmer, stirring off and on for a good hour. Adjust seasoning to your taste with salt and pepper. If you want a thicker "stoup" (Rachel Ray's term for a cross between a stew and a soup), add the chopped potato in the last 15 minutes of cooking. If you don't use the potato, consistency will remain that of soup. Adding the potato will definitely thicken it a bit.

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Grandma's Vegetable Beef Soup

I made this incredibly warming, comforting and downright yummy soup today, and it was all thanks to Rob's late Grandmother Crabtree. Y'all know by now that I don't measure much of anything, but I think I can get this pretty close for those who need to stick to the step by step.

Here is what you will need:

GRANDMA CRABTREE'S VEGETABLE BEEF SOUP

2 pounds of good beef stew meat

2-3 beef boulion cubes (or more to taste)

1 large onion, coarsely chopped

3 large ribs of celery, chopped bite sized

5 large carrots, peeled & sliced into 1/4 rounds

1 cup heaping frozen mixed vegetables

1 heaping cup frozen mixed okra

1 cup heaping frozen butter beans

1 medium russet potato, cubed (small) (optional)

1 large can of whole tomatoes in sauce

Water

Coarse kosher salt

Black pepper

Olive oil

In a large 5 quart Dutch oven, heat a few teaspoons of olive oil and brown stew meat, enough to get color but not cooked through. Cover meat with about 4-5 cups of water (halfway up the pot) and drop in at least 2 boulion cubes and add two good pinches of kosher salt. Bring to a boil, cover and let meat cook about 15-20 minutes. Add chopped onion, carrots and celery and cook 15 more minutes at a rapid simmer. Add frozen veggies, then add whole tomatoes one at the time, squishing each one before you drop it in. Add all residual tomato sauce from the can. Add enough water (if necessary) to fill the pot almost to the top. Allow to cook at a very rapid simmer, stirring off and on for a good hour. Adjust seasoning to your taste with salt and pepper. If you want a thicker "stoup" (Rachel Ray's term for a cross between a stew and a soup), add the chopped potato in the last 15 minutes of cooking. If you don't use the potato, consistency will remain that of soup. Adding the potato will definitely thicken it a bit.